Preheat oven to 350F (180C)

Remove stems from mushrooms and reserve for another use (like mushroom stock). Set aside caps.

Using mixer (medium speed) or wooden spoon, beat together cream cheese, blue cheese, pecans, green onion, basil, salt and pepper until blended.

Stuff mushroom caps with cheese mixture, mounding slightly. Place stuffed mushrooms on a parchment lined baking pan.

Bake in oven for 10-12 minutes or until cheese bubbles & browns a little. Sprinkle with parsley and serve immediately.

Do not freeze.